Back-to-School Vegan Chocolate Muffins
Back -to-school easy vegan chocolate muffins for kids lunchboxes or an after-school treat.
Servings: 12 muffins
Calories: 237kcal
Ingredients
- 300 ml oat milk or your regular milk
- 1 tsp white wine vinegar or cider vinegar
- 50 ml coffee or orange juice
- 5 tbsp vegetable oil or other mild oil
- 250 g plain flour also known as all purpose flour
- 50 g cocoa powder
- 200 g caster sugar
- 50 g dark chocolate chips
- 2 tsp baking powder
- 1 pinch salt
Instructions
- Preheat the oven to 180c/160c fan/350f/gas mark 4.
- Line a 12 hole muffin tin or 2 x 6 hole muffin tins with muffin or cupcake cases.
- Add milk to a jug with the vinegar and set aside.
- Make up your coffee (you may use orange juice instead) and set aside to cool.
- Sieve the flour, cocoa, sugar, baking powder and salt into a large mixing bowl and stir to combine.
- Add the chocolate chips.
- Pour the coffee (or orange juice into the milk mixture and add the oil.
- Pour the wet ingredients into the dry and fold in until just combined. Do not overmix.
- Scoop the muffin batter into the muffin cases and bake for 20-25 minutes until a skewer or toothpick comes out clean. A little moisture is ok with chocolate muffins as you don't want them to be dry.
- Leave to cool in the tray for 10 minutes, then move to a baking rack to cook.
- Enjoy!
Notes
- You may use orange juice instead of coffee.
- These muffins can be kept in an airtight container for 3-4 days.
- These muffins may be frozen for 3-4 months, then defrosted in the freezer overnight.
Nutrition
Calories: 237kcal | Carbohydrates: 40g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 92mg | Potassium: 127mg | Fiber: 2g | Sugar: 20g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg